Off the Menu: Thai Favorite Dishes

Many Thai street dishes are not listed on the menu at Thai restaurants in the US. You’ll have a new experience learning and tasting Thai street dishes that are off the menu. We’ll make Tod Mun Koong (Thai curry shrimp cake appetizer) with sweet and sour sauce, vermicelli soup with egg tofu and shrimps, famous Thai chicken and rice with spicy dipping sauce, and sticky rice in coconut sauce with tropical fruits. We’ll also talk about where to shop and manage exotic ingredients at home.



Start Date

March 28, 2019









Thursday, 6-9pm. Mar. 28

Instructors: Ploy Khunisorn


Ploy Khunisorn

Ploy Khunisorn is a native of Thailand. She went to Suan Dusit International Culinary School while she was working as a financial analyst in Bangkok. She came to the USA to do Master’s Degree in Sustainability at Harvard University and Master’s Degree in Education at Cambridge College. She started teaching Thai cooking classes at CCAE since 2014. She is also a senior program manager for the culinary arts, business, technology, home, and science at CCAE. With her love of traveling over 30 countries, she has learned varieties of cuisine around the world. With her passion for cooking and baking, she has expanded her repertoire teaching Japanese, Korean, vegan, gluten-free, pastry, and more.

Chef out her food passion on Instagram: @ployskitchen